(I've posted this recipe before, but since today we started jarring the first batch of jarred/canned tomatoes it was only fitting to post a delicious tomato recipe & this is what's cooking for dinner & one of my absolute favs!!)

Preheat oven to 375 F / 190 C
Toss
cherry tomatoes with oil, 1 clove of garlic chopped, 1/3 of your basil,
salt & pepper. Place on a cookie/baking sheet. Place in oven
for 20 minutes or until the tomatoes burst open.

In a
heavy bottomed pot, heat a couple glugs of olive oil SLOWLY cooking your
garlic & basil until soft for a couple minutes. Turn up heat,
add tomatoes & 1 can of water. Break up tomatoes with back of a
wooden spoon. Simmer for 15 minutes.

Turn down heat, cooking for another 10 minutes.
When
cherry tomatoes are done cooking add them to the soup. Make sure to
scrap all the good, caramelized juicy bits from your pan into the soup.

Stir
& taste check. You are looking for a thick soup. If it is too
dry, adjust with water. When you are happy with the consistency remove
from heat. Stir in 7-8 tablespoons of good extra virgin olive oil and
torn basil leaves.